Rich and creamy beef with mushrooms

    1 hour 50 min

    A family favourite that is easy to make. Beef stewing steak is braised till fall-apart tender, then combined with mushrooms and soured cream for a Stroganoff-like sauce. Perfect served over fettuccine.

    128 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 675g beef stewing steak, cut into pieces
    • 225g bacon, cut into 5mm pieces
    • 1/2 onion, diced
    • 3 sticks celery, diced
    • 2 tablespoons seasoning salt
    • 4 tablespoons Worcestershire sauce
    • 1.25L beef stock
    • 250g egg fettuccine
    • 1 teaspoon butter
    • 1 (300g) tin chopped mushrooms
    • 4 tablespoons cornflour
    • 5 tablespoons cold water
    • 250ml soured cream

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. In a large casserole heat the oil over high heat and brown the cubed beef. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned beef to the pan.
    2. Stir in seasoning salt, Worcestershire sauce and beef stock. Bring to the boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
    3. Bring a large pot of lightly salted water to the boil. Add the egg pasta and cook for 8 to 10 minutes or until al dente; drain.
    4. In a frying pan, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
    5. Bring the meat mixture to the boil. Mix together the cornflour and the water, and stir into the meat mixture; stirring constantly. Stir in soured cream until creamy serve over the pasta.

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    Average global rating:

    Reviews in English (108)

    96's the deal. Please DO NOT use 2 Tbsp. of seasoned salt in this recipe! This has to be a typo. It's so salty you can't eat it. I made this recipe before & caught that mistake the last time, but...this time I was in a hurry & guess what? Poured in the whole amount of seas. salt..oh,yuck! Realized what I did as soon as I poured it in. I didn't want to pitch the whole thing so I tried adding a couple of peeled potatoes to it (supposed to absorb some of the didn't). I was talking to my sister & she suggested pouring all the broth out (just discard it) but not the meat,bacon or veggies & then rinsing all that off & starting over with more worked!! Only this time, I didn't use any salt at all & cut back on the Worcestershire sauce by 1/2. Perfect! It's a very good recipe if you don't screw it up  -  15 Aug 2006  (Review from Allrecipes US | Canada)


    This recipe makes a very good stroganoff but because of the extreme sodium and fat content I had to make a few simple adjustments. I used thin sliced round steak which tenderized nicely with the lengthy simmering, only 3 slices bacon and lowfat sour cream and only a little more than half the amount called for. To cut down on the salt, I used low salt beef broth and omitted the seasoned salt alltogether...2 tablespoons is a HUGE amount! I substituted Mrs. Dash garlic and herb blend and added no additional salt. So..minor changes for health reasons and still this had EXCELLENT flavor. I only cook with fresh mushrooms so I used 8oz. of those. Thanks for posting...this truly was the best stroganoff I have ever made. Family loved it!  -  28 Feb 2006  (Review from Allrecipes US | Canada)


    Very good. Did make some changes after reading reviews. Used thin sliced round steak strips and tossed them in seasoned flour before browning. The flour at this point thickened the sauce beautifully later in the dish and eliminated the need for cornstarch. Completely left out the seasoning salt and tweaked the spices some, such as adding minced garlic and salt & fresh ground pepper to the bacon, celery and onions while cooking. Also added a little extra dash of worcestershire sauce after adding the fresh mushrooms. Served over egg noodles garnished with some shaved Parmesan Cheese with fresh green beans and seasoned tomato wedges. Made a very nice dinner.  -  05 Oct 2006  (Review from Allrecipes US | Canada)